Asian Zucchini and Cucumber Noodle Salad 

Crunchy, colorful, and the perfect balance of tangy and savory. Enjoy as a light side dish or add your favorite protein for a quick meal. 

Tip: Have some fun and load this salad with whatever toppings you’re craving (herbs, peanuts, edamame, Sriracha, green onions, sesame seeds, etc.) Get creative!

2 medium zucchini

1 large cucumber

1 large carrot

1 red bell pepper, thinly sliced 

⅓ cup purple cabbage, thinly sliced or shredded

Handful of cilantro leaves, chopped

Handful of basil, chopped (I used Thai Basil)

Zest and juice of 1 lime

1 Tbsp grated ginger

2 Tbsp rice wine vinegar

¼ cup peanut butter (You can also use almond butter)

1 Tbsp sesame oil

2 Tbsp chopped peanuts 

Sriracha or red pepper flakes to taste 

Salt and pepper to taste

-In a large bowl, whisk together the lime zest, lime juice, peanut butter, rice wine vinegar, sesame oil, and ginger. Season with salt and pepper to taste. Add Sriracha or red pepper flakes to taste, if using. 

-Use a spiralizer, mandolin, or vegetable peeler to make the zucchini, cucumber, and carrot into “noodles” or ribbons. Add the veggie “noodles” to the bowl with dressing. 

-Add  cabbage, bell pepper, cilantro, and basil to the bowl. 

-Toss until well combined. Serve in a bowl and garnish with more peanuts and basil. 

*This crunchy salad keeps well in the fridge for a couple days, the veggies are hearty and don’t get soggy like lettuce.